lemon & herb yoghurt dip

recipe  25th January 2017 by

This combination of cool, creamy yoghurt, zesty lemon juice, warming chilli and flavourful herbs, has an extra superboost of kale and spinach. Combine with our beetroot crisps and you’ve a seriously moreish snack, perfect for sharing.

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kale dip


  • 2 handful rocket
  • 1 handful kale
  • 1 handful chopped spring onions
  • 1 handful chopped fresh fresh coriander
  • 1 handful chopped fresh parsley
  • 1 handful chopped fresh basil
  • 250 ml greek yoghurt
  • 1 tbsp white wine vinegar
  • 12 tbsp lemon juice
  • 1 tsp chilli powder
  • 12 tsp black peppercorns
  • 12 tsp salt


Add all the ingredients to a blender and mix until smooth.

Add more salt, pepper and spices to taste.

This dip can be served with pretty much any savoury graze snack, but we love it with our dried not fried beetroot crisps (pictured).

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By Sophie, graze blogger.

Sophie is our London-based blogger, queen of content and all things writing at graze HQ! She loves working with the taste expert team to bring their recipes out into the world.

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